Ingredients
Scale
- 4 medium Hatch Chilies (fresh, firm)
- 1 lb boneless chicken thighs
- 4 cloves fresh garlic (minced)
- 1 medium red onion (diced)
- 1/2 cup cilantro (chopped)
- Juice of 1 lime
- 2 tbsp olive oil
- Salt & pepper to taste
Instructions
- Wash and coarsely chop the hatch chilies, removing stems and seeds if desired.
- In a large skillet over medium heat, add olive oil. Sauté minced garlic and diced red onion until softened.
- Increase heat to medium-high and add boneless chicken thighs. Sear until golden brown on both sides (about 5-6 minutes per side).
- Stir in chopped hatch chilies along with salt and pepper. Cook for an additional 5 minutes until thoroughly cooked.
- Just before serving, squeeze fresh lime juice over the mixture and stir in chopped cilantro.
- Plate your dish while hot, garnished with extra cilantro or lime wedges if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 360mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 105mg